The name biscotti is derived from ‘bis’ meaning twice in Italian and ‘cotto’ meaning baked or cooked. Our recipe is a quick version of the traditional one where the sticky dough is first shaped into a 12 inch (30 cm) log and baked until firm. After a short cooling period, the log is sliced into diagonal slices and baked again to draw out the moisture thus producing crisp, dry textured cookies that have a long shelf life. Serve the biscotti with a hot cup of cappuccino for a deliciously simple finish to the Italian fare.

Ingredients:

2 tsp Baking Powder

2 cups All-Purpose Flour

1 tsp Vanilla Extract

1-1/4 cups Sugar

1/2 cup Almonds (blanched and chopped)

3 Eggs (beaten well)

1/2 cup Butter

2 tsp Milk

dash of Kosher Salt

Direction:

Preheat oven to 350 degrees F.

Toast almonds for 8-10 minutes or until lightly browned and fragrant.

Let almonds cool and then chop coarsely. Set aside.

In a bowl, combine beaten eggs and vanilla extract together.

In a separate bowl, beat together the butter and sugar until it become light and fluffy (approx. 2-3 minutes)